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Some
invitations you don't turn down—so I didn't. Jimmy Russell, master
distiller of Wild Turkey and a Bourbon titan, visited New York from
Lawrenceburg, Kentucky, last week to pour some American Honey at Blue
Smoke, the Danny Meyers barbecue joint in Murray Hill. You get the
picture. This wasn't something I was going to miss.

American
Honey is a Wild Turkey-based liqueur that is catching fire right now,
and while I'm normally more of a fan of Russell's fuller-proof
spirits—Wild Turkey 101 Bourbon, Rare Breed, the single-barrel Kentucky
Spirit and Russells' Reserve—at 71 proof this is a formidable liqueur
even with the insistent sweetness of honey.

While
the idea of a whiskey-and-honey drink may seem like the latest
thing—witness Jack Daniel's also has a popular version—Jimmy explained
that his has actually been around since the 1980s when it was first
released as Wild Turkey Honey. Not only that, but he traces his
inspiration to his childhood when his parents—his father was a stillman
himself at the distillery now called Wild Turkey—would rub a mixture of
Bourbon and honey on his gums to calm him when he was teething. "These
days they'd probably get arrested for doing that," Jimmy laughed. They
stopped giving it to him when he started asking for "some of that
honey." (Maybe that explains his life-long taste for Bourbon.) As an
adult he still touts it's medicinal purposes, however, explaining that
if you put some in a shot glass and microwave it, you've got a
ready-made hot toddy. "It's good for a cough," he said. "So I always try
to have a cough."

When
I—sadly—had to leave that soiree of whiskey and barbecue, Jimmy was
kind enough to give me a bottle to take home. and this weekend I was
inspired to experiment with it. While watching tennis on television I
was moved to read up on Pimm's Cup, one of the signature beverages
served at Wimbledon.

Pimm's
No. 1, a gin-based concoction, is one of my favorite liqueurs, but it
seems there have been as many as five other variations of that liqueur
that is the alcohol quotient of the mixed drink known as the Pimm's
Cups. Brandy, Scotch, rum, vodka and rye whiskey have been among the
base spirits for Pimm's versions that, at one point, numbered 1 through
6.

Americans
who know the brand have typically only been introduced to No. 1 and
most of the others are no longer made. I have no idea of the details of
the recipe that Pimm's keeps secret, yet I always detected some honey in
there, which—coupled with my recent visit with Jimmy—got me thinking,
why not an American Honey-based fruit cup? So after a little
experimentation, here is my attempt. I'm still looking for a name, so
suggest away.

Place
American Honey, Punt e Mes, Cointreau and Chartreuse in a shaker and
blend together. Pour over ice in a highball until about half full. Top
with equal parts lemonade seltzer. Garnish with fruit (lemon, lime,
cherry, cucumber, whatever).